From BBQ ribs with Gochujang to boozy frozen cocktails, see what brand new recipes we're most excited about this month.

It's a tough to admit it, but like having a favorite child, sometimes there's a new recipe that we love more than the others. Here are the recipes from the brand spanking new July issue that the Bon Appétit staff bookmarked, pinned, taped to the fridge, copied onto those cute little recipe cards—whatever mode you use to save a recipe for later.

"Do you have any idea how long I’ve been campaigning to get frozen cocktails in the magazine? I plan to enjoy the fruits of my labor with this Aperol slushy. I’m also interested in the slushy-adjacent Campari affogato with lemon sorbet." —Meryl Rothstein, senior editor

"The grilled mushrooms with Béarnaise yogurt is what I HAVE been making and WILL be making for eternity. It's like eating meat but without the worry of cross-contamination. Also, that spice mix on the shrooms should be packaged and sold as thebestmostdeliciouspowderofalltime." —Sue Li, food stylist

"I’m no jam maker but I look forward to my first purchase (maybe ever?) of pectin for this salted honey cantaloupe jam. Cantaloupe deserves more than just being draped in prosciutto or scooped into a ball and thrown nonchalantly in a fruit salad. It’s time for front-runner status!" —Carey Polis, BonAppetit.com editor

"The red curry–marinated eggplant. Eggplant is an oft-maligned summer vegetable, and when it’s grilled it usually turns out really sad. But this bright and spicy marinade is very good for convincing haters not to hate." —Belle Cushing, assistant editor

"Salty, garlicky, lip-smackingly oily tomato sauce: I love you so much. I’ll put you on pasta (duh), spoon you over bruschetta, slap you on some mozzarella cheese and call you a salad." —Carla Lalli Music, food director

"Alex stole mine (the blueberry icebox cake), HOWEVER I guess I am also very excited for that blueberry-chia seed jam. I shouldn’t even be telling you this, but I just bought a set of jars just to make those to-go fruit on the bottom yogurt cups." —Christina Chaey, associate web editor

"Because all I want to eat when it’s hot outside are popsicles and ice cream and the lime, mint, and avocado combo in these pops is just the right balance of bright, creamy, and not too sweet." —Liesel Davis, recipe editor